Producer: Beneficio San Diego Mill, Various Smallholders
Varieties: Caturra & Catuai
Altitude: 1200 - 1750 masl
About the Coffee: The natural anaerobic process at Beneficio San Diego Mill starts with handpicked super mature coffee cherries that have a Brix degree (a measurement of sugar content) near 26. Costa Rica is the only origin to weigh cherries by volume (one fanega of coffee cherries equals around 46 kilograms of coffee beans) which encourages pickers to harvest cherries at their largest and ripest. Cherries with a high sugar content help feed the anaerobic process, where the cherry and mucilage is left on the bean (natural processing) and placed in airtight tanks to stimulate the anaerobic fermentation process. The oxygen-deprived coffee then develops in a unique mix of acids such as lactic and malic, creating a very complex flavor. Once the fermentation is complete, the coffee is 100% sun dried.